Tonight's Dinner. Naked Chook. WSM.

[TonyUK]

Hi. First time doing Naked Chook on the WSM.

Grill: 14.5" WSM. Foiled pan, no water. Lower cooking grate used.
Meat: 2.25lb Oakham Free-Range Chook.
Toys: BGE Poultry Roaster. (No liquid).
Rub: Weber Kickin' Chicken.
Fuel: Weber 240 min briquettes.
Method: Minion. (Tin can).
Smoke: Maple.
Target Cook Temp: +/- 230*.
Target IT: 165*.
Target Cook Time: 3.5 hrs.
Cook Start: 3:00pm.
Cook Finish: 7:30pm.

This was a strange one. Set up the cooker Minion style. Dialed in at about 220*. No issues.
IT got up to 130 & stalled after 1.75 hrs. Never moved for an hour. Cooker temp still sitting at 220*.
The IT slowly rose to 145*, stalled again, 3 hrs in.
Had a quick feel of the bird, & it appeared a little dry. No worries.
4.5 hrs in IT would not rise above 150*, decided to remove the bird and rest. Rested for 20 mins.
Carved the bird, & all was good. Why couldn't I get to 165*?

I serve you. Chook. Mashed potatoes. Steamed carrots, Savoy cabbage, baby leeks. Homemade gravy. (Sorry for poor photo). Enjoy, it tasted lovely. Very moist & nice smoke.

Thanks for looking.
Cheers,
Tony.

 

[Enrico Brandizzi]

Great looking bird!

 

[Bill Schultz]

Fabulous looking chix meal bud, what are you checking temps with and what are you going by with the WSM for temps?

 

[Tim McCann]

Nice work!

 

[Jose Suro]

Great looking Bird! For birds I crank up my WSM to at least 325. Stall? What Stall .

 

[Dustin Dorsey]

That's weird. I don't think I've had chicken stall before. That chicken looks great though!

 

[Todd NC]

I'm curious how, if you were only reading 150, the chicken was done. Looks good, though.

 

[Dave/G]

I'm curious how, if you were only reading 150, the chicken was done. Looks good, though.

If chicken is cooked to 150 in all parts and held there 4.2 minutes, it's safe. May not be the texture you like, but it's safe. See table below from Kruger compilation sticky in the bbq forum.

"For poultry (a 7D standard) the operative times are thus:

Temp Reached/Minimum Time for Chicken/Min Time for Turkey

140/ 35 Min / 33.7 Min
145/ 13 Min / 13.8 Min
150/ 4.2 Min/ 4.9 Min
155/ 54.4 Secs/ 1.3 Min
160/ 16.9 Secs/ 26.9 Secs
165/ <10 Secs/ <10 Secs"

 

[Todd NC]

If chicken is cooked to 150 in all parts and held there 4.2 minutes, it's safe. May not be the texture you like, but it's safe. See table below from Kruger compilation sticky in the bbq forum.

"For poultry (a 7D standard) the operative times are thus:

Temp Reached/Minimum Time for Chicken/Min Time for Turkey

140/ 35 Min / 33.7 Min
145/ 13 Min / 13.8 Min
150/ 4.2 Min/ 4.9 Min
155/ 54.4 Secs/ 1.3 Min
160/ 16.9 Secs/ 26.9 Secs
165/ <10 Secs/ <10 Secs"

Did not know that. Thanks for sharing.

 

[JimK]

Nice chook! (yes, I had to google 'chook' to make sure it was what I thought it was)

 

[Tony R]

Nice job. I never had a stall on a chicken.

 

[John Solak]

Good looking yard bird!!! Did you buy the bird naked or did you take the skin off?

 

[TonyUK]

Bill S. I was using a Weber meat probe to keep an eye on the IT of the chook. And using the dome temp. gauge to monitor the cook temp.

John S. I had to remove the skin myself. But it's 'gloves & socks' remained on, as I found trying to remove them was very similar to trying to put gloves & socks on my 3yr old nephew! (Which I describe as trying to put socks on an octopus)!

Edit: Neither myself or SWMBO were camped out on the 'khazi' during the night, so I guess I never poisoned either of us!

 

[Cliff Bartlett]

Looks great Tony. Very nice job and pic's. I've never experienced a chicken stall before.